Pollo alla cacciatora

pollo_alla_cacciatora

Pollo alla cacciatora is a classic Italian dish that is famous all around the world. The dish is a perfect combination of tender chicken, fresh vegetables, and flavorful herbs, creating a delicious and comforting meal that’s perfect for any occasion. The dish is also easy to make, and you can adapt it to your taste preferences, making it a flexible and versatile recipe.

The origins of Pollo alla cacciatora date back to the Middle Ages, where it was common for Italian hunters to prepare their meals while out in the wild. The dish was traditionally made with wild game bird, but over time, the recipe evolved to include chicken as the main ingredient. The recipe was also favored by Italian farmers who would use fresh and seasonal vegetables to give the dish a rustic and natural flavor.

Today, Pollo alla cacciatora is still highly popular all over Italy, and the dish has become a staple on menus across the globe. The dish is now a classic of Italian cuisine, featuring in cookbooks, magazines, and blogs all over the world. This comforting, hearty dish is perfect for any season or occasion, and it’s sure to fill your home with the delicious aroma of fresh herbs and seasoned chicken.

Pollo alla cacciatora is typically made with bone-in chicken pieces, such as chicken thighs, which are slowly cooked in a rich tomato sauce with a variety of fresh vegetables like onions, garlic, and bell peppers. The sauce is then flavored with a range of herbs like rosemary, thyme, and bay leaves, giving the dish its unique and highly flavorful taste.

The chicken is first browned on both sides until it’s crispy and golden, creating a rich base for the sauce. The vegetables are then sautéed until they’re soft and tender, and then the chicken is added back to the pot, along with the tomatoes, herbs, and broths. The dish is then slow-cooked for an hour or more, allowing the rich flavors to develop and meld together.

Pollo alla cacciatora is a versatile dish that can be served with a range of sides, such as crusty bread, pasta, or potatoes. The dish is also great for meal prep, making it perfect for busy families or those who enjoy eating home-cooked meals throughout the week.

Overall, Pollo alla cacciatora is a classic Italian dish that’s full of flavor, comfort, and tradition. Whether you’re a fan of Italian cuisine or looking for a hearty and healthy meal, this dish is sure to impress. So why not give it a try and experience a taste of Italy in your own home?

Ingredients:

  • 4 chicken thighs
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 can (14 oz) diced tomatoes
  • 1/2 cup chicken broth
  • 1/2 cup dry red wine
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup chopped fresh parsley, for garnish

Instructions:

  1. Preheat the oven to 375°F.

  2. Heat the olive oil in a large oven-safe skillet or Dutch oven over medium high heat. Add the chicken thighs and cook until browned on both sides, about 5 minutes.

  3. Remove the chicken from the skillet and set it aside.

  4. Add the onion to the skillet and cook until it begins to soften, about 3 minutes.

  5. Add the garlic, red bell pepper, and green bell pepper to the skillet and cook for an additional 5 minutes.

  6. Pour in the diced tomatoes, chicken broth, and red wine, and give it a good stir.

  7. Add the rosemary, thyme, salt, and black pepper to the skillet and stir once more.

  8. Return the chicken to the skillet, spooning the tomato mixture over the top.

  9. Cover the skillet with a lid or foil and bake in the preheated oven for 50-60 minutes, or until the chicken is cooked through and tender.

  10. Discard the rosemary and thyme sprigs.

  11. Serve the Pollo alla cacciatora hot, sprinkled with fresh parsley. This dish goes well with crusty bread, rice, or pasta. Enjoy!